Delicate Pear Cake With Caramel Sauce
|Pear halves in extra light syrup||16 Ounce (1 Can)|
|White cake mix||18 1⁄4 Ounce (1 Package, Plus)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Pear brandy/1 teaspoon vanilla||1 Tablespoon|
|Pear halves in extra light syrup||16 Ounce, drained (1 Can)|
|Finely chopped hazelnuts/Walnuts||1⁄2 Cup (8 tbs), toasted|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Heat oven to 350°F.
Grease and flour 10-inch tube pan.
Drain 16-oz. can pear halves, reserving 1/3 cup liquid.
Place pear halves in food processor bowl with metal blade or blender container; process until smooth.
In large bowl, combine cake mix, pureed pears, reserved 1/3 cup pear liquid, oil and egg whites at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pan.
Bake at 350°F. for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool upright in pan 15 minutes; invert onto serving plate.
In small bowl, beat 1 cup whipping cream and sugar until stiff peaks form.
Fold in pear brandy.
Frost cooled cake with whipped cream.
Cut drained pear halves lengthwise into about 32 slices.
Arrange on top of cake, slightly overlapping slices.
Press nuts into sides of cake.
Refrigerate until serving time.
In medium saucepan, combine all sauce ingredients; bring to a boil.
Boil over medium heat 5 minutes, stirring occasionally.
Remove from heat.
Cool to room temperature.
Drizzle 2 tablespoons sauce over pear slices.
To serve, spoon about 2 tablespoonfuls sauce onto individual dessert plates.
Place slice of cake on sauce.
Store cake and sauce in refrigerator.